Instructions

1. Preheat oven to 425F. Lightly spray a 9×13” metal pan and then line with parchment (leaving a 1” overhang). Spray the parchment paper and set the pan aside.
2. Divide the dough into 12 pieces and flatten out each piece on a lightly floured board to a 4” round circle. Place 1/4 piece of cheese on the dough followed by a meatball, a teaspoon of marinara then one additional piece of cheese. Gently pull up the edges to form a purse.
3. Gently pinch the ends together and tuck into itself until tightly sealed. Place seam side down in the pan. Repeat until all the dough is used up – you’ll place the dough balls side by side. It’s okay that they touch barely but don’t overcrowd as they will expand.
4. Using a pastry brush, brush the tops with the melted butter. Sprinkle oregano on top.
5. Bake for 20 minutes or until golden brown. Remove from oven and sprinkle with shredded mozzarella. Bake for an additional 1-2 minutes or until the cheese is melted.
6. Serve with additional marinara.